FAQs

Caviar refers to the salt-cured roe (eggs) of certain types of sturgeon, a type of fish found in the Caspian and Black Sea. It is considered a delicacy and is often served as an appetizer or garnish; however, many also incorporate it into their cooking.

Known for its luxurious appeal, caviar is usually enjoyed in small quantities due to its rich and delicate flavor. It is often paired with blinis or toast points and accompanied by traditional garnishes such as chopped onions, hard-boiled eggs, and crème fraîche, allowing its subtle taste to shine.

There are different grades and types of caviar, ranging from the highly prized Beluga to the more readily available Osetra and Sevruga. Each type offers a unique texture and flavor profile, contributing to the overall experience of this exquisite treat.

Caviar is primarily sourced by extracting and processing the roe, or eggs, from sturgeon fish. Sturgeon are typically raised in aquafarms where their roe can be collected and controlled sustainably. The roe is then carefully processed and salt-cured to create the delicacy known as caviar. This process requires precision and expertise to ensure the quality and flavor of the caviar. While wild sturgeon populations have been traditionally harvested for their roe, aquafarming has become an increasingly popular and sustainable method for caviar production.

To determine the quality of the caviar you have purchased or been served, examining its appearance and smell is essential. Premium caviar should exhibit a vibrant color and a natural ocean-like scent, devoid of any fishy aroma. It is crucial to ensure that the fish eggs are uniform in size and appearance and that the texture is firm, not mushy. The eggs should be resilient enough to withstand preparation yet delicate enough to melt in your mouth. A lustrous, pearl-like exterior indicates fresh caviar.

Caviars vary in color, size, texture, and other characteristics due to their origin from different sturgeon species and regions worldwide. For instance, Beluga caviar is highly prized and exclusive in the U.S., with Sturgeon AquaFarms being the sole legal distributor. Beluga caviar boasts the largest eggs due to the size of Beluga sturgeon. In contrast, Osetra caviar offers a nutty flavor and creamy texture, while Sevruga caviar features smaller beads and a robust taste, appealing to those seeking a unique caviar experience.

Caviar is known for its unique and luxurious taste. The flavor can vary depending on the type of sturgeon and how the caviar is processed, but it generally has a smooth, buttery taste with a hint of sea salt. The texture is often described as delicate and slightly firm, with individual eggs that burst with a rich, umami flavor. Caviar enthusiasts appreciate its complex and nuanced taste, often comparing it to the experience of savoring the ocean in each delicate bite.

Caviar and roe are both fish eggs but differ in several ways. Caviar refers to the salt-cured eggs of sturgeon, whereas roe is a broader term encompassing fish eggs from different fish species like salmon, trout, or herring. Moreover, caviar is renowned as a luxurious delicacy and tends to be pricier than other roe types.

Caviar offers significant health benefits due to its valuable nutrients that support overall well-being. It is rich in protein, Vitamin B12, Iron, Calcium, Omega-3 Fatty Acids, Vitamin A, Selenium, and Magnesium.

Other health benefits:

• Enhances heart health
• Lowers blood pressure
• Boosts immune function
• Strengthens bones
• Aids in recovering from a hangover
• Improves memory
• Helps prevent cancer
• Enhances eyesight

*This information on the nutritional value of caviar is for educational purposes only. Consult a healthcare professional before making any dietary changes or using caviar for health benefits.

Caviar should be stored in the coldest part of your refrigerator, ideally between 28-32°F (-2 to 0°C). Once opened, it should be consumed within a few days after opening to ensure optimal freshness and flavor. Usually, once the container has lost its vacuum, the product should be eaten within a few days to a week max to ensure the best tasting quality and safety.

To prevent oxidation, it’s best to cover the caviar with plastic wrap and place it back in the coldest part of the fridge. Avoid freezing caviar, as it can alter its texture and flavor.

Caviar is best enjoyed alone or with simple accompaniments like blinis (small pancakes), crackers, or toast.
It is traditionally served cold, often on a bed of crushed ice, to maintain its delicate texture and freshness. Garnishes such as crème fraîche, chopped chives, or finely diced onions can complement the rich flavors without overpowering them. For an added touch of luxury, some enthusiasts pair caviar with chilled vodka or a glass of champagne.

When it comes to savoring caviar, less is more. Use a mother-of-pearl spoon to avoid any metallic taste that can alter the caviar’s flavor. Place a small amount on your tongue and let it gently dissolve, appreciating the intricate, creamy layers of taste. Avoid using metal utensils, which can impart an undesirable metallic flavor to the delicate roe.

While caviar is most commonly enjoyed in its purest form, it can also be used as a luxurious garnish for dishes like scrambled eggs, pasta, or sushi. However, adding it just before serving is important to preserve its texture and flavor. Heat can ruin the delicate nature of caviar, so it should never be cooked.

Yes, with increasing sustainability awareness, many producers now offer farmed caviar from sturgeon raised in controlled environments. These farms help protect wild sturgeon populations while providing high-quality caviar. Look for certifications like CITES (Convention on International Trade in Endangered Species) to ensure you are choosing sustainably sourced caviar.

By understanding these aspects of caviar, you can better appreciate this exquisite delicacy and make more informed choices when indulging in its opulent flavors.

Caviar, a luxury delicacy, varies significantly depending on the type of sturgeon it is harvested from, with Beluga, Osetra, and Sevruga being the most distinguished varieties. Beluga caviar, the most prized, comes from the Beluga sturgeon and is known for its large, soft, and glossy eggs that range from pale silver-gray to black, offering a rich, creamy flavor. Osetra caviar, harvested from the Osetra sturgeon, features medium-sized eggs that can be golden to brown, delivering a nutty and slightly fruity taste. Sevruga caviar, from the Sevruga sturgeon, consists of smaller, gray eggs and has a more pronounced, briny flavor. Additionally, there are other types of caviar, such as American and salmon roe, which offer unique tastes and textures but are generally considered less prestigious than traditional sturgeon caviar. The differences in texture, color, size, and flavor profile make each type of caviar a distinct culinary experience.

Each variety of caviar brings its own unique characteristics to the table, making them suitable for different palates and culinary applications. For instance, Beluga caviar’s buttery texture and subtle flavor make it a perfect accompaniment to delicate dishes, allowing its luxurious qualities to shine. Osetra caviar’s rich and complex taste pairs wonderfully with slightly stronger flavors, such as crème fraîche or blinis, enhancing its nutty undertones. Sevruga caviar, with its bold and salty profile, can stand up to more robust pairings, making it an excellent choice for those who enjoy a pronounced marine essence.

For those looking to explore beyond the classic sturgeon caviar, American caviar and salmon roe offer delightful alternatives. American caviar, such as paddlefish or hackleback, provides a more accessible option with a slightly different flavor profile, often characterized by earthy and buttery notes. Salmon roe, known for its vibrant orange color and larger eggs, delivers a burst of briny, oily richness that works well in various dishes, from sushi to canapés. 

For our selection, visit our Non-Sturgeon Caviar section. 

Sturgeon farms emerged in the 20th century across Europe and the United States. The caviar produced from sturgeons raised in controlled environments is just as exquisite as the caviar harvested from wild sturgeons. Both types offer the same excellent taste and beneficial properties. Farming sturgeon does not diminish the prestige of caviar but aids in combating overfishing by reducing the illegal caviar trade, which eases the pressure on obtaining caviar from wild sturgeon species. Furthermore, sturgeon raised on farms thrive in fresh, filtered, and unpolluted waters that closely resemble their natural habitat. They are provided with the highest quality diet. Consequently, caviar sourced from farm-raised sturgeon is free from pollutants, runoff, pesticides, and other industrial contaminants often found in oceans and seas. At Riche, most of the caviar available is farmed, sourced from sustainable partner farms with a long-standing relationship, guaranteeing consistent, high-quality caviar delivered to your home.

Whether enjoyed on its own or as part of a gourmet dish, caviar remains a symbol of elegance and indulgence. Its diverse range of flavors and textures ensures that there is a perfect caviar for every connoisseur, making it a timeless delicacy that continues to enchant and delight epicureans around the world.

When serving caviar, it’s important to consider the proper presentation and accompaniments. Traditionally, caviar is served chilled, often on a bed of ice, to maintain its freshness and texture. Non-metallic spoons, such as those made from mother of pearl, bone, or even gold, are preferred to avoid any metallic taste that could alter the caviar’s delicate flavor.
Caviar is best enjoyed alone or with simple accompaniments like blinis (small pancakes), crackers, or toast.
It is traditionally served cold, often on a bed of crushed ice, to maintain its delicate texture and freshness. Garnishes such as crème fraîche, chopped chives, or finely diced onions can complement the rich flavors without overpowering them. For an added touch of luxury, some enthusiasts pair caviar with chilled vodka or a glass of champagne.

Storing caviar properly is crucial to maintaining its delicate flavor and texture. To ensure the best quality, caviar should be kept in its original, unopened container and stored in the coldest part of your refrigerator, typically the back of the bottom shelf, at a temperature between 28-32°F (-2 to 0°C).
Once opened, caviar should be consumed within two to three days to prevent spoilage. It’s important to cover the caviar with plastic wrap, placed directly on the surface, to limit air exposure and maintain freshness. Avoid freezing caviar, as this can alter its texture and taste. Always use non-metallic utensils, like mother-of-pearl or plastic spoons, to serve caviar, as metal can impart an unwanted flavor.

When it comes to savoring caviar, less is more. Use a mother-of-pearl spoon to avoid any metallic taste that can alter the caviar’s flavor. Place a small amount on your tongue and let it gently dissolve, appreciating the intricate, creamy layers of taste. Avoid using metal utensils, which can impart an undesirable metallic flavor to the delicate roe.
Caviar is best enjoyed alone or with simple accompaniments like blinis (small pancakes), crackers, or toast.
It is traditionally served cold, often on a bed of crushed ice, to maintain its delicate texture and freshness. Garnishes such as crème fraîche, chopped chives, or finely diced onions can complement the rich flavors without overpowering them. For an added touch of luxury, some enthusiasts pair caviar with chilled vodka or a glass of champagne.

Shop Riche’s fine selection of Caviar, Accompaniments, and Accessories here.

While caviar is most enjoyed in its purest form, it can also be used as a luxurious garnish for dishes like scrambled eggs, pasta, or sushi. However, adding it just before serving is important to preserve its texture and flavor. Heat can ruin the delicate nature of caviar, so it should never be cooked.